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Teriyaki salmon, brown rice, broccoli — the complete post workout plate. Protein, carbs, micronutrients, and flavor. Everything your body needs after training.
In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, minced garlic, and minced ginger. Simmer for 3–4 minutes, stirring until the sauce thickens slightly. Remove from heat and stir in the sesame oil.
Pat salmon fillets dry, season with black pepper, and place them skin-side down in a nonstick skillet preheated over medium-high heat.
Let salmon cook for 3–4 minutes until the skin becomes crisp. Flip and brush tops generously with the teriyaki sauce, lowering heat to medium to avoid burning.
Cover skillet and cook salmon for another 2–4 minutes, until it is opaque in the center and flaky (internal temp 125°F). Avoid overcooking—remove from pan and rest for 2 minutes.
While salmon cooks, steam broccoli florets for 5 minutes until bright green and tender-crisp. Fluff the brown rice and divide onto plates.
To assemble, top rice with the teriyaki-glazed salmon, serve broccoli alongside, and garnish salmon with sliced green onion. Spoon remaining teriyaki sauce over the dish.
